New Dishes on the Menu at Le Pichet

Beet "Tartare" and raw milk riccotta; not on the menu but "en Amuse Buche"

A few photos of new dishes that have recently been added to the menu at Le Pichet by Chef de Cuisine Brent Harding.  It’s the time of year when the season for some produce is ending just as that of others is beginning.  This explains the addition of 2-3 new dishes each week or two.   Bon Appétit!

Salad of Belgian endive, pecans and red grapes with cauliflower beignets
Crispy pork belly confit on celery root remoulade, arugula and candied pumpkin
Grilled Spanish sardines on a bed of fennel, apple and walnuts with chilled tomato compote
Seafood boudin, on sauted potatoes and chanterelles with gremolata, calvados-black currant broth



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4 thoughts on “New Dishes on the Menu at Le Pichet”

  1. I’m looking forward to trying these out this next week. The new version of the hanger steak dish with the figs and pear coulis that I had the other night was pretty great.

  2. Betsy from Juneau

    Hello Jim:
    Late last month on a beautiful summer evening when I once again had the pleasure of eating at Le Pichet one of the wait staff suggested I contact you when I inquired about a recipe. I would really love to recreate your escarole lentil salad for family and friends and would so appreciate it if you would let me know where/how to find it. I come to Seattle as often as I can and try to eat something at Le Pichet each time. Always wonderful, but that salad especially so.
    Thanks very much,
    Juneau, Alaska

    1. Hello Betsy;

      I am so glad that you enjoyed our escarole salad during your recent visit to Seattle. I will send you the recipe by email as soon as possible (if I have the time. I will also post the recipe to this blog). As to where one can find supplies for this salad, I imagine that you are looking for lentils or escarole? French Puy lentils are available from many quality import food stores in Seattle, including our neighbors in the Pike Place Market, Delaurenti’s Fine Foods. Escarole is to my mind an under appreciated green, not only great in salads but also sauteed or braised. Organic escarole is available from many produce vendors in the Market as well, including Frank’s Quality Produce. At this time of year, local farmers are also featuring it on their stands, for example Maltby Produce, who sell at the Pike Place Market and as well as at neighborhood farmer’s markets.

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